Rosettes
Deep-fried cookies? These light, crispy cookies are fried to golden perfection using a special rosette iron.
Yield: 3 dozen rosettes
Ingredients
Rosettes
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons vegetable oil
- 1 cup water or milk
- 1 cup Gold Medal all-purpose flour
- Vegetable oil
- Powdered sugar, if desired
Easy Chocolate Glaze, if desired
- 1/2 cup semisweet chocolate chips
- 2 tablespoons butter or margarine
- 2 tablespoons corn syrup
Instructions
Rosettes
- In a deep medium size bowl, beat granulated sugar, salt and eggs with electric mixer on medium speed.
- Beat in 2 tablespoons oil, the water and flour until smooth.
- In a 3 quart saucepan, heat oil (2 to 3 inches) to 400 degrees F.
- Heat rosette iron by placing in hot oil for 1 minute. Tap excess oil from iron on paper towels. Dip hot iron into batter just to top edge (don't go over top). Fry for about 30 seconds or until golden brown.
- Immediately remove rosette; invert onto paper towels to cool. (If rosette is not crisp, batter is too thick; stir in a small amount of water or milk.)
- Heat iron in hot oil and tap on paper towels before making each rosette. (If iron is not hot enough, batter will not stick.)
- Sprinkle with powdered sugar just before serving or drizzle with chocolate glaze.
Easy Chocolate Glaze
- In a 2 cup microwavable measuring cup, place chocolate chips, butter and corn syrup.
- Microwave uncovered on Medium for 1 to 2 minutes or until chocolate can be stirred smooth.
- Drizzle glaze over rosettes.
Nutrition
Per serving: Calories 45 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 0g); Cholesterol 10 mg; Sodium 70 mg; Total Carbohydrate 6 g (Dietary Fiber 0g); Protein 1 g
Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1/2 Starch
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from: Betty Crocker Kitchens
